The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs, and butter. Jacques Pépin's mother, aunt, and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.
I concur that the cake texture is dense in a way that's less than desirable. I cooked mine for 87 minutes and it was burned. I mean the ingredients are so decadent that I wouldn't call this bad, but I likely won't make it again.
My family and I love pound cake and I have a number of very good recipes. I have to say that this one is the least tasty of those I have tried. The texture seems off and the taste is thin, rather than rich....a surprise, considering the ingredients. Sorry, Jacques!
It tasted more cakey than pound cake if that makes sense, the texture was a bit off for me, it wasn't dense enough.
Mine was overcooked. Placed the foil and the entire cake collapsed :-(
Is it okay to substitute butter with vegetable oil?
What brand of butter is best for Cakes? I usually make use of oil because am afraid my cake would turn out bad. However, I always wanted rich pound cake and your recipe looks fantastic!
SO tasty!
